Thai pesto idea
The other day, eating pad thai and halibut curry with garden peas and cauliflower, this idea:
- Grow a row of Thai Basil (Mammoth basil may be close enough)
- Make it into pesto, using palm or sesame oil
- Freeze it in ice cube trays and bag it
- Add cubes to yummy Thai dishes all winter!
July 18th, 2007 at 1:14 pm
Sounds like it should work, now to experiment with all sorts of similar variations! I’ve found that kaffir lime leaves freeze well.
You should post some recipes of your Thai dishes.
October 25th, 2007 at 8:46 am
Hey, it worked quite well! The only thing is that we had a poor yield on the Thai basil, and it doesn’t make as much pesto because we’re not extending it with nuts or as much oil. But it’s an excellent addition to curry or stir fry.
We bought a Thai cookbook a while back, but the best thing we make is curry, using the recipe on the back of a curry paste jar.
April 13th, 2008 at 12:22 pm
Hey Nate and Betsy!
Miss you guys- hopefully I’ll see you this summer sometime.
We remember your halibut curry quite well- yum! And I know you told me already, but what color curry and brand of curry paste do you use?